I add 1% C120L to my American Barleywine, as well as oats and wheat for that thick chewy mouthfeel. If this is a 19C, I think you are way short on hops. I go against most thinking on dry hopping, as my BWs are dry hopped for at least a month, preferably longer. I know people say that's too long, and 5 days is good, but for something that's suppose to age, you don't want so much fresh hop as that little bit dank and resinous flavor IMHO. My last BW recipe was. 1.104 OG, 120 IBU with columbus, chinook, cluster and cascade, and sat on 4oz of cascade for 6 weeks. It's taken 3 golds so far this year, and runner up BOS.

101.05 IBUs isn't enough? If the taste threshold is right around 100 IBUs, then why waste hops by increasing IBUs? If you're talking about the lack of dry hops, I get that. I might think about dry hopping.

Yes, I meant you have no dry hops. Bitterness is fine but Am. BW needs a noticeable hop presence beyond bitterness.

I add 1% C120L to my American Barleywine, as well as oats and wheat for that thick chewy mouthfeel. If this is a 19C, I think you are way short on hops. I go against most thinking on dry hopping, as my BWs are dry hopped for at least a month, preferably longer. I know people say that's too long, and 5 days is good, but for something that's suppose to age, you don't want so much fresh hop as that little bit dank and resinous flavor IMHO. My last BW recipe was. 1.104 OG, 120 IBU with columbus, chinook, cluster and cascade, and sat on 4oz of cascade for 6 weeks. It's taken 3 golds so far this year, and runner up BOS.

Does anyone have a good source of brown 750ml champagne bottles? I've scoured Google but cant seem to find any from regular homebrew sources, and I dont live near any good brunch places where I could harvest empties from. Any suggestions?

An extra 10oz of any grain into 5 gallons will only add a couple of gravity points at most, and once it's fermented out, even if it leaves behind unfermentables, you should only be looking at an extra .001. I'd say RDWHAHB, maybe mash a little lower/longer but out should be fine. I wouldn't add anymore sugar.

I'll risk the flaming, but this recipe seems like overkill on the hops. The last time I brewed a hop bursted ipa with all that much it was altogether too muddled and vegetal.1oz at 60, 15 and flameout, then another 1 or 2 dry hop should do it, especially for 1.046 session beer.

So other than krystalweizen, we are supposed to be suspending the yeast sediment in hefeweizen, dunkelweizen and weizenbock? I admit to being interested in hearing others' opinions on this. I didn't see any mention in the BJCP guidelines. I know its a common enough practice for hefeweizen, and there is a flavor contribution. I think a fresh hefe is going to have some suspended yeast anyway.

The difference in flavour of two bottles of my dunkelweizen off the shelf, one roused and the other poured carefully, is significant. Without the yeast in suspension, I find weizens very one dimensional, and so I can see judging a weizen without the yeast to be quite detrimental to the score. If I'm pouring for a keg that's been sitting, I'll go so far as to invert the keg before dispensing.

Personally I like a little roastiness in my CDA, otherwise it's an IPA with food coloring. I want the roast of the barley, the bitterness / astringency of some dark malts and a touch of coffee to balance then give way to aroma and finish of hops. I use C80, midnight wheat and Carafa III in mine.

I've got a saison going with Brett Trois at the moment. Judging by the smell and the hydrometer sample taste, there's a lot of pineapple going on, and some mild funk. It's gone from 1.061 down to 1.006 in two weeks at 60 ramping to 75F. I roused it and am heating to 85F for one last week to finish it off. The other half of the split batch is on wlp568 Belgian saison blend, and was at 1.008 last time I checked. I'm trying to get another couple of points on each. But the difference in flavors from just the yeast is pretty stark.

I thought it was kinda funny. I think we've all got that one person in the brew club whos still at the spit bucket bucket required stage. Or that person who thinks its a good idea to add habenero to every recipe...